Lemon-Garlic White Bean, Kale And Fennel Soup

A quick to pull-together soup with fennel, ample garlic and a squeeze of lemon. This hearty and nourishing White Bean Fennel Soup Recipe is so satisfying on its own with a thick slice of crusty sourdough to make a cozy meal. This recipe is vegetarian, vegan and easily gluten free.

Ingredients

1 tablespoon Extra Virgin Olive Oil

1 cup (100 grams) Yellow Onion diced, about one medium

1 cup (135 grams) Fennel Bulb* (see note) fronds trimmed and reserved, bulb sliced thin and chopped, about one large fennel

3 teaspoons Garlic minced, about 4-5 medium cloves

1/2 pound (215 grams) Bunch Lacinato or Dinosaur Kale stems removed, and chopped into bite size pieces (about 1 big bunch)

2 cups (15 ounces / 425 grams) Cannellini Beans (aka white kidney beans) cooked, or one can, rinsed and drained

4 cups (875 grams) Vegetable Broth ** (see note)

1 cup (237 grams) Water adjust up if a souper soup is desired

2 Lemons

Sea Salt and Fresh Ground Pepper to taste